• ‘See Top Steak Tips!’ (below left). Preheat oven to 220/200°C fan-forced. 
• In a large bowl, combine chermoula spice blend with a drizzle of olive oil. Add beefrump and toss to coat.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. 
• When oil is hot, cook beef, for 3-4 minutes each side for medium-rare, or until cooked to your liking. Transfer to a plate to rest. 

• While beef is resting, brush mini flour tortillas with olive oil and season 
with salt and pepper.
• Bake tortillas directly on a wire oven rack until slightly golden, 5-8 minutes.
• While tortillas are baking, thinly slice cucumber into rounds.
• Cut tomato into thin wedges. 

• Roughly chop or tear baked tortillas.
• In a large bowl, combine the honey and a drizzle of vinegar and olive oil. Add cucumber, mixed salad leaves, tomato and tortilla pieces and toss to combine. Season to taste.
• Slice beef. Divide fattoush-style salad between bowls. Top with chermoula beef. Drizzle over golden goddess dressing to serve. Enjoy!